Book Recipes

Sustainable RECIPES & Notebook

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ABOUT

THIS BOOK

This book is part of Baja Seas’ efforts to help educate seafood distributors, chefs and consumers alike on the importance of choosing responsibly farmed seafood.

We have been successful in introducing Baja Seas Hiramasa to award-winning chefs and would like to share with you the amazing and delicious recipes that are included in this book.

Write to us! We would love for you to be part of our community and read about your experience with our product.

If you’re a chef or just a passionate home cook, please send us your recipes along with pictures for an opportunity to be included in the next edition of our recipe book, slated for late 2016.

US (619) 272-2331 MX (664) 683-5074 Info@bajaseas.com www.bajaseas.com

WHY

AQUACULTURE

Baja Seas’ vision is to be a global leader in aquaculture through our use of innovative technology, respect for the environment and social responsibility.

Our entire production is highlighted of a state-of-the-art hatchery, open ocean grow-out facility, and team of scientists dedicated toproducing responsibly farmed fish.

“Aquaculture

is the future of our global

seafood supply”

The world’s population is expected to exceed 9.5 billion people by 2050.

By 2030, 40 million tons of seafood worldwide will need to be harvested to meet current consumption rates.

Wild fisheries cannot sustain the growing demand for one of the healthiest and most preferred sources of protein on the planet.

OMEGA-3

& HEALTH BENEFITS

Omega-3 fatty acids, particularly EPA and DHA, are crucial to good health. Baja Seas Hiramasa is a rich source of these fish oils, which are preventatives for cancer and arthritis, and key components for healthy heart and brain activity. Packed with vitamins A and D and protein, Baja Seas Hiramasa is an excellent choice for a healthy lifestyle.

EXCEPTIONAL PRODUCT

Baja Seas Hiramasa has been well received by both white tablecloth operators and sushi chefs. As it debuts on menus in Mexico, the U.S. and beyond, it is becoming increasingly accepted as a more sustainable alternative to sashimi grade yellowtail species from Japan and other countries.

A great addition to any menu, Baja Seas Hiramasa provides a bright, buttery flavor with a rich, firm texture and desirable fat content. Lending itself to salt, heat-based spices and citrus, it is perfect for sushi, sashimi and crudo. It also works well when pan seared, turning white, tender and flaky.

SUSTAINABLE

AQUACULTURE

With our entire operation based in Baja California, Mexico, Baja Seas is able to ensure a fully traceable egg-to-plate product for consumers. Our advanced broodstock management program begins in our state-of the art, 26,909-square-foot-hatchery, Ocean Baja Labs. Located just south of Ensenada, it is capable of producing 2 million fingerlings per year.

Juvenile Hiramasa then grow to market size in our pens located in Magdalena Bay, a pristine body of water known for its marine life diversity and perfect conditions for yellowtail.

Our first generation of Baja Seas Hiramasa originated from fingerlings provided by Hubbs-SeaWorld Research Institute.

We are now producing our own fingerlings, making Baja Seas the only complete cycle yellow-tail operation in the Western Hemisphere.

ENVIRONMENTALLY RESPONSIBLE

Recirculation aquaculture systems (RAS) reduce pollution and disease.

Automated feeders and camera systems prevent overfeeding.

Low stocking density in open ocean pens.

High tech net cleaning systems promote healthy fish.

Non-GMO, organic fish feed.

Daily monitoring by divers maintains the structural integrity of ocean pens.

Feed certifications include Best Aquaculture Practices and Global GAP

Harvest is done by Ike-jime, a humane Japanese technique that ensures sashimi quality.

No use of antibiotics.

RECIPES

BA JA SE AS H I R AM ASA

CRUDO HIRAMASA

IN GRE DI EN TS

2/3 cup coarse sea salt 1 cup granulated sugar 3 tbsp. lemon-grass powder 1 tsp togarashi pepper 2 pounds of thick cut toploin Hiramasa, boneless, skinless, trimmed

C R U D O

2 persimmons, thinly sliced 1 cup shiso green sprouts ** edible flowers 1 tbsp lemon infused olive oil 1 tbsp sweet soy reduction or kecap manis

An avid culinary explorer, Bernard Guillas has a roster of impressive credits that include appearances on The Today show, Martha Stewart Radio, Food Arts magazine and the Discovery Channel’s Great Chefs of the World television series. He has been guest chef multiple times at the James Beard House in New York and he has been named Chef Magazine’s Chef of the Year and San Diego’s Best Chef numerous times. His philanthropic pursuits include Slow Food, The Beard House Foundation, Chaine des Rotisseurs, American Institute of Wine and Food, and international charities.

Chef Guillas promotes sustainability and plays an active role in supporting his local community while infusing the local culinary scene with his unique talent and engaging personality.

EXECUTIVE CHEF

Bernard Guillas The Marine Room, La Jolla, CA

BA JA S E AS H I R A M ASA C R U D O Persimmons, Shiso Greens, Lemon Infused Olive Oil Sweet Soy Reduction

HIRAMASA

CRUDO

Combine salt, sugar, lemon grass powder and pepper in a small bowl.

Lay 5 slices of persimmons in centre of a chilled rectangular plate.

Spread 1/3 of mixture of non-reactive dish to cover bottom. Place Hiramasa atop.

Using a sharp knife, thinly slice Hiramasa across the grain. Arrange atop of persimmons.

Coat Hiramasa evenly with remaining mixture. Cover. Refrigerate 12 hours.

Garnish with shiso sprouts and edible flowers.

Turn Hiramasa over. Refrigerate an additional 6 hours. Remove from dish.

Drizzle with lemon infused olive oil and sweet soy reduction.

Scrape excess spice mixture from surface of Hiramasa.

Place Hiramasa in freezer 1 hour before plating.

BA JA S E AS HIR AM ASA

INGR ED IENT S

RISOT TO RISOTTO

1/3 cup of carnaroli rice 1 1/2 cup vegetable stock 2 oz salted butter 1/3 cup fine grated Parmigiano Reggiano 1/3 oz black truffle fresh Salt and pepper

HIRAMASA

3 oz thinly sliced hiramasa Salt and white pepper to taste Extra virgin olive oil

V E G E TA B L E S

10 cherry tomatoes 6 asparagus tips 1 tsp parsley, chopped 1 tsp basil, finely sliced 1/2 spring onion, sliced 2 tsp extra virgin olive oil Salt and pepper to taste

Accursio Lota hails from Menfi, a small agricultural town in Sicily, Italy. He grew up with centuries-old Mediterranean dishes made by his mother and grandmother using locally caught fish, local farm-raised meat, and fruit and vegetables from their own gardens. He is very attached to the land where he was born, and to its culture and food. In November 2012, Lota became Executive Chef at Solare Ristorante & Lounge, an award-winning family-owned and operated Italian eatery located in San Diego. Dedicated to providing an amazing dining experience, his authentic Southern Italian cuisine features a focus on fresh and EXECUTIVE CHEF

Accursio Lota S olare Ri st o ra n t e , S a n Di e g o, CA

locally sourced ingredients, including fresh pasta made each morning and organic produce, wild fish, and hormone-free meat.

BA JA S E AS H I R A M ASA R I S OT TO With Cherry Tomatoes, Asparagus, and Balsalmic Pearls

RISOTTO In a heated medium/small pot, warm the dry rice for about 2-3 minutes. Add the vegetable stock and cook rice, stirring often for about 11 minutes. Stir in butter and the cheese until both are melted into the rice. Finish with fine sliced black truffle and correct the seasoning with salt and pepper to taste.

HIRAMASA Set the sliced fish on a plate, season with salt, pepper and a drizzle of olive oil. Let marinate for about 10 minutes.

V E G E TA B L E S To a heated small sauté pan add oil and onions and let sweat for about 1 minute. Follow with the asparagus and tomatoes, salt and pepper to taste, and sauté for about 2 minutes. Remove pan from heat and add parsley and basil.

T O P L AT E Spoon risotto onto flat round plate.

Top with asparagus and cherry tomatoes followed by the hIramasa. *Chef’s garnish: Fresh edible flowers, balsamic pearls and dehydrated lobster roe. In the absence of these ingredients, drizzle balsamic syrup around the plate.

BA J A S E A S H I R A M A S A C O L L A R

BLACK PEPPER GARLIC 4 Baja hiramasa collars 1 cup tangerine juice 2/3 cup soy sauce

I NGR E DI E N T S

1/3 cup water 3 cloves garlic, minced 1 teaspoon crushed black pepper 1 tablespoon unsalted butter 1/4 cup chopped cilantro 2 large handfuls arugula Vegetable oil for frying

Davin Waite was born to English parents in Oceanside, California. Growing up and watching his father and aunt cook, he developed a passion for food and cooking at a very young age. After moving to Santa Barbara to pursue a degree in psychology, Davin began working at Ichiban under the instruction of Chef Hiro, a local legend and master of sushi as well as French and Italian cuisine.

EXECUTIVE CHEF

Davin Waite The Wrench & Rodent, Ocenaside, CA

Davin set out to find a forum that would allow him to source and prepare food in a manner consistent with his philosophies. Wrench & Rodent Seabasstropub began as a popup but quickly became a destination for those who appreciated Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced seafood, meat and produce. In 2016 Waite opened The Whet Noodle, a counter-service restaurant adjacent to Wrench & Rodent that features untraditional ramen and hot food offerings.

BA JA S E A S H I R A M ASA C O L L A R Black Pepper Garlic

In a medium saucepan combine tangerine juice, water and soy sauce and bring to a boil. Remove from heat, whisk in garlic, pepper and butter. Set aside.

Fry collars for approximately 5-6 minutes in a small fryer, or 8-12 minutes in a pan filled to quarter inch with oil heated to 350 degrees.

Set collars on a bed of arugula. Drizzle with sauce and garnish with cilantro..

BA JA SEAS HIRAMASA

INGREDIENTS

TOS TADA H U A J I L L O M AY O 2 tablespoons mayonnaise 1 chile Huajillo

FISH CRUST

1 chile California, crushed and toasted 1 chile morita, crushed and toasted 1 chile Huajillo, crushed and toasted 3 ounces of Baja Hiramasa

TO SERVE

1 yellow Chile 1/2 cup of sliced onion Olive oil 1 lime, juiced Salt Soy sauce

FOR GARNISH Pickeled red Onion

The charismatic personality of Chef Javier Plascencia, born in Tijuana Mexico, is reflected in his interpretation of the cuisine of Baja California, a state that he promotes with passion by using ingredients from the fields, farms and the sea of the region. Javier Plascencia has an innate talent to select the freshest herbs, spices, fruits, vegetables and other products, making blends that provide completely new, flavorful experiences. He opened his first restaurant in Tijuana in 1989, Saverios MediterrĂĄneo, which eventually became Casa Plascencia. But it was until 2011, with Mission 19, that the chef defined the creative essence of his cuisine by consolidating his own style based on his journeys, on his interpretation of the California gastronomy.

This was the first time he had absolute freedom to create something one hundred percent of his own. The Zagat list cited him as one of the six innovators of food and beverages in San Diego in 2013, and its restaurants were among the top 100 of Latin America by The Daily Meal.

In 2015 he inaugurated Bracero, Cocina de RaĂ­z, at the heart of the dining district of San Diego, Little Italy. It is a cuisine that fuses elements from both sides of the border.

Bracero has been nominated for the James Beard Award, considered the Oscars of the restaurants, as Best New Restaurant in America.

EXECUTIVE CHEF

Javier Plascencia Bracero Cocina, San Diego, CA

BA JA S E A S H I R A M ASA TO S TA DA In a blender, combine mayonnaise and chile Huajillo. Set aside.

Dredge raw fish through crushed, toasted chilies. Place fish in a heated pan and sear for 30 seconds to one minute for each side. Fish should be cooked on the outside but raw on the inside. Let cool before cutting thin slices from loin.

In a separate pan add olive oil and saute the onions until translucent.

Add slices of yellow chile, lime juice and drizzle with a little bit of soy. Let cool before plating.

To serve, spread the Huajillo mayo on the tostada, place sliced fish on top of the spread. Top with yellow chile mixture and garnish and the pickled red onion.

I N G RED IEN TS

W/

BA JA SEAS HIRAMASA

ROASTED BEETS FISH

5 ounces thin sliced Baja Seas Hiramasa (skin removed and set aside) ½ ounces fried Hiramasa skin 2 ounces blackened blood orange dressing 2 ounces roasted red beets thin slices 2 ounces raw turnip, spiralized 1 ounces shaved radish

DRESSING

2 teaspoons toasted chili powder ½ cup blood orange juice (about one orange) 1 teaspoons Dijon mustard 2 teaspoons honey 1 tablespoon rice wine vinegar ½ cup sesame oil 1 shallot, minced 1 clove garlic, minced Salt and pepper to taste

BEETS

3 medium beets (about 1 1/2 pounds) 1 tablespoon olive oil Salt Freshly ground black pepper

Miguel Valdez is executive chef of popular The Red Door Restaurant & Wine Bar and The Wellington Steak & Martini Lounge in San Diego’s charming Mission Hills. Helming two restaurants isn’t a breeze, but Valdez’s “no bark, no bite” policy helps maintain a respectful atmosphere.

EXECUTIVE CHEF

Miguel Valdez

Valdez, who received the 2013 Faces of Diversity Award from the National Restaurant Association — an accolade bestowed upon only three chefs nationwide — inspires diners with a thoughtful menu featuring nouveau preparations of American comfort classics, driven by in-season, organic produce from the restaurant’s own garden and local farms, sustainably procured fish and humanelyraised meats in addition to locally purveyed, artisanal breads, jams and other items.

The Red Do o r Re st a ura n t & W i n e B a r

BEETS Heat oven to 375°F and arrange a rack in the middle.

Rinse the beets and trim off any leafy tops.

Wrap completely in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 to 1-1/2 hours.

Remove from the oven and let cool. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers. With a mandolin slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

DRESSING In a blender combine the juice, toasted chili powder, mustard, honey, vinegar, sesame oil, and minced shallot and garlic. Blend all together. Taste, then add salt and pepper to your liking. This dressing is best if you can let it sit for at least thirty minutes, to let the flavors marinate. It would be ideal to make this in the morning, store in an airtight container in the refrigerator.

CRISPY FISH SKIN You will have only seconds to flavor the skin’s surface before it dries after frying, so best to have your seasoning of choice nearby. Salt is a must, and you can also use smoked paprika or lemon pepper depending on the flavor profile you want.

In a pan, heat about 1 inch of high smoke-point grapeseed oil, canola or other vegetable oil to between 350°F and 360°F. Drop skins into the hot oil and watch the magic: They will puff up immediately in an amazingly miraculous way.

They will be ready in less than a minute.

Watch for the sizzling to die down dramatically.

Move them to paper towels with a slotted spoon and season immediately. Once fried, they will stay crispy for a few hours, depending on the humidity.

Magdalena Bay - Baja, Mexico